vrijdag 22 november 2013

Chestnut Stuffing (Kopie)

*****Makes 4 cups.

•3/4 lb whole chestnuts
•1 Tbsp butter or margarine
•1 stalk celery, diced
•½ medium onion, diced
•1 Tbsp fresh parsley, minced
•½ tsp salt
•1/4 tsp poultry seasoning
•1/8 tsp pepper
•4 ½ cups white bread cubes
•2 egg whites, slightly beaten

Place chestnuts in saucepan, with enough water to cover them, over high heat until boiling. Reduce heat to medium, cover, and cook 10 minutes. Remove from heat, drain, and cut chestnuts in half. With the tip of a small knife, scrape out chestnut meat from inside shell. Chop chestnut meat and set aside. Melt butter over medium heat in saucepan, add celery and onion and cook until tender (about 10 minutes), stirring occasionally. Remove from heat, add remaining ingredients, ½ cup water, and chestnut meat, mix well.

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